Homemade spring roll

Published

3 weeks ago

August 8, 2026

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Ingredients

-6 tablespoonfuls of plain flour

-3 tablespoonfuls of margarine

-5 tablespoonfuls of mixed vegetable

-2 large onions (chopped)

-3 medium-sized chicken breast (chopped)

-Egg white as binding agent

-Salt

-Maggie cube

-Black pepper

-Oil for deep frying

Preparation

Pour plain flour into a mixing bowl

-Add salt to taste

-Add margarine and vegetable oil and mix well

-Add cold water to make a soft dough

– Allow dough to rest and prepare the stuffing

– Put your saucepan on the hub and add about a tablespoonful of oil

– Add the onion and fry for about a minute

– Add the chopped chicken breast

-Allow to cook through for about five minutes whiles turning intermittently

-Add the mixed veggies and allow on for another five minutes. Add a little water to make it saucy

-Add a little gravy powder/ flour to keep it more like gravy sauce and allow the sauce to cool

– Take the dough and with the rolling pin on the board surface, roll the dough till it becomes flat and light and cut the dough into good sizes

– Use egg white as a sticking agent and with the pastry brush, brush the egg white over the pastry.

-Put in the fillings on the individual doughs and fold them nicely, making sure all ends are nicely tucked in.

-Egg wash the rolls

-Deep fry the rolls in hot frying oil, so they don’t become soggy.

Remove when golden brown and serve with Shito or sauce.

Can Ghana feed its people well? Building a nutrition-sensitive food system

Published

16 hours ago

August 29, 2026

WeeklySpectator

When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.

These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.

What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.

Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.

Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.

The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.

Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.

Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.

What is needed is greater coordination.

A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.

The ultimate goal is not simply to produce more food.

It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.

Feature Article by Women, Media and Change

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